This Irish Bacon, Cabbage, and Potato Soup is the perfect thing if you’re in need of a warm, hearty, and totally satisfying soup. This classic Irish recipe melds smoky bacon with tender cabbage and creamy potatoes in a flavorful base of chicken stock. It’s the ultimate comfort food, perfect for cold nights, St. Patrick’s Day revelries, or simply when your soul wants a wholesome rustic meal that feeds the spirit.
With only a few ingredients, this soup is simple to make and packs bold flavors to leave everyone coming back for more. The salty crisp of bacon, sweet crunch of cabbage, and creamy starch of potatoes in bubbling good broth is reason enough: If you love cozy, homespun cooking, this one is a must.
Why You’ll Love This Recipe
Simple Ingredients, Big Flavor — You use only a few pantry staples and get a deep, satisfying soup.
One-Pot Meal — All made in one pot, so cleanup is easy.
Engineer Friendly — This soup is also one of those that is better the next day when flavors meld together.
Customizable — Completely replace the ingredients with what you have on hand.
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Ingredients You’ll Need
Main Ingredients:
- 1/2 lb bacon, cut into quarter pieces — Contributes smoky, savory depth to the broth. Use thick-cut bacon, smoked bacon, or even turkey bacon.
- 1 onion, finely chopped — Adds a touch of sweetness in the form of caramelization, which rounds out the richness of the bacon.
- 1/2 head cabbage, coarsely chopped — Adds a gentle sweetness and additional texture to the soup.
- 1/2 lb potatoes (about 2 medium potatoes), diced — Adds heartiness and helps to thicken the soup as they break down slightly.
- 1 carrot, peeled and finely shaved — Adds a touch of sweetness and bright color.
- 4 to 5 cups chicken stock — Makes the savory broth. For a vegetarian-friendly version, use vegetable stock.
- 1 bay leaf — This adds a subtle dimension of flavor.
- Kosher salt and freshly cracked black pepper, to taste — These can make or break the dish!
- Fresh parsley, chopped (for garnish) — Adds color and brightness.
How to Cook Step by Step
Step 1: Cook the Bacon
- In a large pot or Dutch oven, cook the bacon until crispy, about 5-7 minutes, over medium heat.
- With a slotted spoon, remove the bacon and set aside, leaving the tasty bacon fat in the pot.
Step 2: Sauté the Vegetables
- Add the onion to the bacon grease and cook for 3-4 minutes, stirring regularly, until softened and translucent.
- Add the sliced carrot and cook for another 2 minutes, allowing it to drink in the flavor of the bacon.
Step 3: Stir in the Potatoes and Cabbage
- Add the diced potatoes and roughly chopped cabbage.
- Add salt and black pepper to taste.
- Cook for 3-4 minutes, heating through and softening the vegetables slightly.
Step 4: Pour in the Stock and Simmer
- Pour in chicken stock (begin with 4 cups and add more if necessary).
- Add the bay leaf.
- Bring the soup to a boil, then lower heat to a simmer, cover, and cook for 15-20 minutes until potatoes and cabbage are tender.
Step 5: Stir in Bacon and Season
- Add the cooked bacon to the pot and mix well.
- Taste and adjust seasoning, adding more salt and pepper if you like.
Step 6: Serve and Garnish
- Ladle the soup into bowls.
- Sprinkle with fresh chopped parsley.
- Serve hot, with crusty bread or Irish soda bread alongside.
Serving and Storage Tips
How to Serve This Soup:
Eat as is for an all-purpose warm, hearty meal.
Serve with crusty bread, sourdough, or Irish soda bread to mop up that tasty broth.
Top with a dollop of sour cream or some shredded cheese for even more richness.
How to Store Leftovers:
Keep in an airtight container in the refrigerator for up to 3 days.
Gently reheat on the stovetop, adding a splash more broth or water if necessary.
Can You Freeze It?
Yes! This soup freezes well.
Let cool completely before transferring to freezer-safe containers.
Store for up to 3 months.
Defrost in the refrigerator overnight and reheat on the stovetop before serving.
Recipe Variations & Tips
Make It Your Own:
Traditional Irish Bacon — It’s sometimes called back bacon and is leaner in texture with a more intriguing flavor.
Creamier Texture? — Mash some of the potatoes into the soup before you serve, or stir in a splash of cream for added richness.
Add More Vegetables — Leeks, parsnips, or celery would add another layer of flavor.
Extra Flavor Boost — A splash of Worcestershire sauce or apple cider vinegar just before serving gives the soup a bright, tangy depth.
Frequently Asked Questions
Q: Is it possible to use vegetable stock instead of chicken stock?
A: Yes! Vegetable stock is fine, too, and it’s friendly to vegetarians if there’s no bacon involved, or if you’re subbing something plant-based in its place.
Q: Can I use other meats in this soup?
A: Absolutely! Ham, sausage, or even leftover corned beef can be added for more heartiness.
Q: How can I thicken the soup?
A: You could mash some of the potatoes, purée some of the soup, or add a bit of flour or cornstarch to bind it.
Q: Can I make this soup ahead of time?
A: Yes! And it actually gets better the next day as the flavors develop. Just chill it, and warm it gently before serving.
Q: What type of potatoes are best?
A: Russet or Yukon Gold potatoes are best because they break down somewhat and help to thicken the soup.
Q: Can I buy pre-shredded cabbage?
A: Definitely! Bagged shredded cabbage is a time-saver without sacrificing flavor.
Q: What do I serve with this soup?
A: This soup goes nicely with a green salad, garlic toast, or traditional Irish brown bread.
Q: Can I put cream in this soup?
A: Yes! Adding a splash of heavy cream or half-and-half at the end will make it decadent.
Final Thoughts
Everything you need in a cozy, hearty, flavorful meal is found in this Irish Bacon, Cabbage, and Potato Soup. It’s simple to prepare, filled with nutrient-rich components, and a great dish for any event. St. Patrick’s Day, of course, and whether you celebrate it or not, this soup will very much hit the spot if you just need some warm comfort.
Please try it out and see what you think! Happy cooking! 🍲
Irish Bacon, Cabbage, and Potato Soup
Ingredients
- 1/2 lb bacon cut into quarter pieces
- 1 onion finely chopped
- 1/2 cabbage roughly chopped
- 1/2 lb potatoes washed and diced
- 1 carrot peeled and finely sliced
- 4 to 5 cups chicken stock
- 1 bay leaf
- Kosher salt and black pepper to taste
- Parsley chopped, for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the sliced carrot and cook for another 2 minutes.
- Stir in the diced potatoes and chopped cabbage. Season with salt and pepper to taste, and cook for 3-4 minutes to soften slightly.
- Pour in the chicken stock and add the bay leaf. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes and cabbage are tender.
- Return the cooked bacon to the pot and stir. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.
